Grapefruit moelleux


Grapefruit moelleux
The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit.

The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.
10,8584/5 for 5 ratings
Grade this recipe:

Last modified on: March 24th 2019

For 40 pieces, you will need:

Change those ingredients for: 20 pieces 40 pieces 80 pieces 120 pieces

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
32 min.15 min.20 min.1 hour 7 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

Several days in the fridge, covered with plastic film.

Step by step recipe


Stage 1 - 5 min.
Grapefruit moelleux : Photo of step #1
Zest 1 grapefruit into 200 g caster sugar. Mix well, cover with plastic film and leave to rest for at least one hour, to allow the sugar to take up the grapefruit flavour.

Note: You can prepare this sugar the day before. Add the zest of a lime, too, if you'd like a fuller citrus flavour.

Stage 2 - 2 min.
Grapefruit moelleux : Photo of step #2
Whisk together the sugar with the zest and 200 g egg.

Stage 3 - 2 min.
Grapefruit moelleux : Photo of step #3
Add 50 g cream and 50g of grapefruit juice.

Mix well.

Stage 4 - 3 min.
Grapefruit moelleux : Photo of step #4
Sieve 100 g flour and 2 g baking powder together into the mixture.

Stage 5 - 1 min.
Grapefruit moelleux : Photo of step #5
Mix again.

Stage 6 - 1 min.
Grapefruit moelleux : Photo of step #6
Pour in 90 g Noisette butter.

Stage 7 - 1 min.
Grapefruit moelleux : Photo of step #7
Mix again.

You cake batter is now ready.

Preheat the oven to 390°F (200°C).

Stage 8 - 7 min.
Grapefruit moelleux : Photo of step #8
Pour into small moulds (non-stick if possible) or tins of about 2 oz (50 g) size, or larger, depending on what you have.

Stage 9 - 20 min.
Grapefruit moelleux : Photo of step #9
Bake for about 20 minutes (for smaller cakes).

Stage 10 - 15 min.
Grapefruit moelleux : Photo of step #10
Leave to cool on a wire rack.

Stage 11 - 5 min.
Grapefruit moelleux : Photo of step #11
For an even better flavour, brush the cakes with a little citrus syrup and leave this to soak in.

Stage 12 - 5 min.
Grapefruit moelleux : Photo of step #12
If possible, decorate the cakes with a strip of candied peel and grains of pearl sugar.

Remarks

This moist cake can be made with other citrus fruits: orange, lemon, lime...

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,300 Kcal or 9,630 Kj38 gr324 gr113 gr
115 %15 %31 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
227 Kcal or 950 Kj4 gr32 gr11 gr
11 %1 %3 %2 %
Per piece
Energetic valueProteins CarbohydratesFats
58 Kcal or 243 Kj1 gr8 gr3 gr
3 %<1 %1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Based on a recipe by Gaëtan Paris.

More recipes?

This recipe uses (among others)
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Moist chocolate cake, "Oeufs rabattus" with leeks, Crème caramel, Brownies, Shortcrust pastry (pâte brisée), ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Pink Reims biscuits, Lemon and lime custard tart, Fresh fruit in sabayon, Shortcrust pastry (pâte brisée), Creamy plum and pear clafoutis, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Saucipain, Aperitif rolls, Spring veal sauté , Cheese tart, ... All
Noisette butterNoisette butter: You can get more informations, or check-out other recipes which use it, for example: Pistachio "Financiers", Génoise (Genoa sponge), Lemon and lime cakes, Pancake batter, Pistachio madeleines, ... All

Other recipes you may also like

Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
87,1164/5 for 8 ratings 2 hours 30 min.
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
111,1285/5 for 1 ratings 49 min.
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
74,7893.5/5 for 2 ratings 12 min.
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
71,1193.8/5 for 12 ratings 21 min.
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
55,8794/5 for 6 ratings 40 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-07-12)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page